Method

Add the parsley, chives, mint, cucumber and minced garlic. Set aside.

Preheat the oven to 425 degrees. In a large bowl, toss one pint halved tomatoes with 1 tablespoon of the oil, the whole garlic cloves and salt and black pepper to taste. Mist a baking sheet with the cooking spray. Transfer the tomatoes to the sheet, cut side up, and roast 20 minutes or until soft and juicy.

While tomatoes are cooking, mist a baking pan with cooking spray. Place the halibut in the pan and rub with remaining oil, lemon juice and lemon zest; season with salt and black pepper to taste. When tomatoes have cooked 10 minutes, place fish in oven and bake 8 to 10 minutes or until flaky but still moist.

Remove halibut and tomatoes from oven. Toss tomatoes with dill and spoon over fish. Combine the cooked wheat berries, the remaining pint of tomatoes and the lemon juice mixture. Serve.

Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.

Reserve* two-thirds of the cooked salmon for the Salmon Cakes with Caper Mayonnaise and Salmon Tacos recipes.

If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture. Makes 4 servings (3 ounces salmon and 3/4 cup tomato mixture per serving), plus enough reserved salmon for Salmon Cakes with Caper Mayonnaise and Salmon Tacos

Method

Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

Preheat broiler. Lightly coat a 15x10-inch baking pan with cooking spray. Arrange tomatoes, onion, and garlic in pan; sprinkle with salt and crushed red pepper. Broil 3 to 4 inches from heat 10 minutes; gently stir in the tomato paste to coat the vegetables. Broil about 5 minutes more or until vegetables begin to blacken at the edges.

In a blender or food processor combine the tomato mixture and rosemary. Cover and blend until smooth. Transfer mixture to a saucepan; stir in the broth. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered,12 to 15 minutes or until reduced to 1 1/3 cups. Stir in heavy cream. Cover sauce and keep warm. If desired, drizzle with olive oil.

Lightly coat a broiler pan with cooking spray; place fish on pan. Brush both sides of fish with olive oil; season with black pepper. Broil 5 to 6 inches from the heat 8 to 12 minutes or until fish flakes easily, turning once. Serve fish with sauce and, if desired, snipped basil.

Method

Remove netting from roast, if present. Trim fat from meat. Using a mortar and pestle or spice grinder, grind cumin seeds. For rub, in a small bowl stir together cumin, brown sugar, 1 teaspoon salt, cayenne pepper, and 1/2 teaspoon black pepper. Sprinkle evenly over meat; rub in with your fingers.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place roast in a roasting pan on grill rack over drip pan. Add the onion and cola to pan with the roast. Add enough broth to make liquid 1/2 inch deep. Cover and grill about 4 hours or until meat is extremely tender, adding broth to roasting pan if necessary and adding fresh coals every 45 to 60 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place roast in roasting pan; place pan on grill rack over the burner that is turned off and add onion, cola, and broth. Grill as directed.)

Using a slotted spoon, transfer onion to a large bowl; set aside. Using tongs, transfer pork to a cutting board; discard cooking liquid. Using two forks, gently pull the meat into long, thin shreds. Add shredded pork to onion.